Guajillo Beyond Beef® & Rice Bowls with Roasted Vegetables & Creamy Guacamole

Guajillo Beyond Beef® & Rice Bowls

with Roasted Vegetables & Creamy Guacamole

25 MIN
4 Servings
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From the Test Kitchen

For these bowls, we’re mixing fluffy white rice with creamy black beans and bold Mexican spices like ancho chile powder and paprika, then topping it off with Beyond Beef® cooked with spicy guajillo chile sauce. Fresh tomato salsa and creamy guacamole provide a delightful cooling contrast.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Guajillo Beyond Beef® & Rice Bowls with Roasted Vegetables & Creamy Guacamole
Title
  • 16 oz Plant-Based Ground Beyond Beef ™
  • 1 cup Long Grain White Rice
  • 1 15.5-Oz Can Black Beans
  • ¾ lb Carrots
  • 1 Lime
  • ½ lb Grape Tomatoes
  • 1 Red Onion
  • ¾ cup Guajillo Chile Pepper Sauce
  • ¼ cup Sour Cream
  • ½ cup Guacamole Or 1 Avocado
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Transfer the carrot pieces and onion wedges to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the rice & beans
2 Cook the rice & beans

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, remaining spice blend, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Make the salsa
3 Make the salsa

Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the Beyond Beef® & sauce
4 Cook the Beyond Beef® & sauce

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef®; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 4 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the Beyond Beef® is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the creamy guacamole & serve your dish
5 Make the creamy guacamole & serve your dish

In a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Transfer the roasted vegetables to the pot of cooked rice and beans; stir to combine. Taste, then season with salt and pepper if desired, Serve the finished rice topped with the cooked Beyond Beef® and sauce, salsa, and creamy guacamole. Enjoy!

Tips from Home Chefs

Guajillo Beyond Beef® & Rice Bowls

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Transfer the carrot pieces and onion wedges to the sheet pan. Drizzle with olive oil; season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the rice & beans

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, remaining spice blend, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice & beans
Make the salsa
3 Make the salsa

Meanwhile, halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the Beyond Beef® & sauce

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the Beyond Beef®; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 4 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the guajillo sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the Beyond Beef® is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the Beyond Beef® & sauce
Make the creamy guacamole & serve your dish
5 Make the creamy guacamole & serve your dish

In a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Transfer the roasted vegetables to the pot of cooked rice and beans; stir to combine. Taste, then season with salt and pepper if desired, Serve the finished rice topped with the cooked Beyond Beef® and sauce, salsa, and creamy guacamole. Enjoy!

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